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Nutrition Facts
Serving Size 69 g
(Approx. 18 Servings)
Amount Per Serving
Calories 150 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 260 mg 11%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 3 g
Vitamin A 4% Iron 2%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quick Lemon Blueberry Muffins
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
18  People


Recipe makes 18 Servings

3 large eggs, beaten
1 1/2 cup(s) whole milk
1/4 cup(s) salted butter, melted
1 Tsp lemon, 1 teaspoon of zest and 1 tablespoon of juice
1/2 cup(s) sugar
2 1/2 cup(s) H-E-B All Purpose Baking Mix
1 1/2 cup(s) frozen blueberries
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Preheat oven to 350°F and place muffin liners inside a muffin tin then set aside.
In a large bowl whisk eggs, milk, butter, lemon zest and juice.
Then stir in sugar and baking mix; stir just until combined.
Fold in the frozen blueberries. Be sure not to over mix as the batter will turn blue.
Spoon batter into prepared muffin tins and bake for 15 minutes or until a toothpick inserted into center comes out clean. Let rest 10 minutes before removing.
Chef's note: Only fill cups up 3/4 of the way. This will allow muffins to puff up and not spill over the top.


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